Looking for a cherry-ish, coconut-ish coffee-cakish type of desert recipe?

Question

Do you have one?

Answer 1

Not something that would appeal to me!
Found this recipe though,
http://recipes.howstuffworks.com/cherry-coconut-cheese-coffee-cake-recipe.htm
Buffy

Answer 2

hope this is what you needed.

Cherry Surprise

INGREDIENTS

1/2 cup butter, softened
1 3/4 cups confectioners' sugar
1 teaspoon orange juice
1 1/2 cups shredded coconut
1 (10 ounce) jar maraschino cherries, drained

DIRECTIONS
in a medium bowl, cream together butter, confectioners' sugar and orange juice; mix in coconut.
Wrap coconut mixture around each cherry to cover completely. Store in refrigerator in a tightly covered container until ready to serve

Answer 3

Hi !!!
Here you go...ENJOY!!!

Cherry and Coconut Coffee Cake

Serves 8

For the crumb topping:
5 Tb unsalted butter, room temp
1/4 cup sugar
1/4 cup packed brown sugar
1/3 cup all purpose flour
1/4 tsp. salt
1/2 cup almond, chopped
1/2 tsp. ground ginger

Put all the ingredients, minus the nuts in a food processor and pulse until it forms coarse crumbs. Put into a bowl, sit in the nuts , cover and refrigerate while you prepare the cake.

For the cake:
2 cups, fresh pitted cherries (can use frozen, not thawed)
2 cups plus 2 tsp. all purpose flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1/4 tsp ground cinnamon
2/3 cup sugar
grated zest of one lemon
6 Tb. butter, room temp
2 eggs
1 tsp. coconut extract
1/2 cup coconut milk
1/2 cup grated unsweet coconut

Toss the cherries with 2 tsp. flour and set aside.
Combine the remaining flour, baking powder, baking soda, cinnamon, salt and grated coconut together.
With a mixer, cream the butter and sugar together with the lemon zest. Add the eggs, one at a time and add the coconut extract. Scrape the bottom of the bowl to make sure it is all combined. Reduce the speed of the mixer and add the the flour mixture and coconut milk alternately, starting and ending with the dry ingredients.
Gently stir in the cherries.
Pour the mixture in a 8x8 inch square baking dish lined with foil and coated with cooking spray. Spread the top with the crumb topping.
Bake at 350F for 50-60 minutes, or until a knife inserted in the middle comes back clean.

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---------THOUGHT YOU MIGHT BE INTERESTED IN THIS, TOO...

Coconut Almond Cherry Bars

The crisp buttery crust of this bar is a tasty contrast to the soft coconut macaroon topping. The layer of cherries in between creates a total sublime flavor sensation.

Yield:
Approximately 24 pieces

Time:
25 minutes to assemble
40-45 minutes to bake
Total time: 65-70 minutes

Ingredients:

Crust:
1&1/2 cups flour
1/2 cups, plus 2 tablespoons powdered sugar
1/2 teaspoon salt
10 tablespoons unsalted butter, very chilled, cut into small pieces

Filling:
1/2 cup egg whites, room temperature (about 4 large eggs)
1 teaspoon vanilla extract
1 Box (7 oz. ) Odense Almond Paste, grated
2 cups powdered sugar
1 (14 oz) package sweetened flaked coconut
1 (21 oz) can cherry pie filling

Equipment:
9" X 13" baking dish
Food processor or mixer

Directions:
To prepare crust:

1 Preheat oven to 350°. Spray pan with non-stick cooking spray.
2 Add flour, sugar and salt to food processor fitted with a metal blade. Pulse until mixed. Add butter and pulse until the texture of fine sand.
3 Add mixture to baking dish and shake until crumbs are evenly distributed. With the bottom of a measuring cup firmly press down on crumbs, until solidly packed. Bake for 15 minutes or until firm to the touch.
To prepare filling:

4 While crust is baking, wipe out processor and add egg whites. Mix until doubled in volume and slightly firm. Add extract, Almond Paste and powdered sugar. Mix until smooth. Add coconut flakes and mix until combined. Transfer coconut mix to a bowl.
5 Wipe out food processor and add pie filling. Pulse until cherries are crushed but not pureed. Spread across crust.
6 Drop teaspoons of coconut mixture on top of cherries evenly filling dish. Bake for 25-30 minutes or until top is golden and firm.